See how simple this is

By Tomasz Strzelczyk · 60 min

Ingredients

Instructions

1. Preheat the oven to 200°C.
2. Wrap the garlic cloves in baking paper with a little oil, sealing the parcel well. Bake for 20 minutes.
3. Meanwhile, peel the potatoes, cut them into smaller pieces, put them in a pot, add 2 tsp salt and cover with water. Cook until soft.
4. Cut the sausage into slices about 2–2.5 cm thick. You need 4 slices.
5. Heat a little oil in a pan and fry the sausage slices until browned on both sides. Remove to a plate.
6. Slice the onions into half-rings and season with salt and a pinch of sugar. Fry for about 10 minutes, then add 2 tsp tomato concentrate and fry briefly.
7. Add 150 ml beer and 100 ml stock, then grind in black pepper and add a small knob of butter. Return the sausage slices to the pan, turn the heat down to low, cover and simmer for about 15 minutes.
8. Unwrap the baked garlic, mash it with a fork and add it to the potatoes. Add a knob of butter and a pinch of freshly ground black pepper, and mash well.
9. Finely chop the parsley and dill and stir them into the potatoes. Sprinkle the sausage and onions with chopped chives and serve.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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